Cuantificación de los ácidos grasos presentes en el aceite de semillas de Attalea Maripa
Fecha
2014-06-25
Autores
Petra Amania, Dacia
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El aceite obtenido de las semillas de Attaleamaripa ha sido empleado en los países que poseen esta palmera por su marcada acción nutritiva y sus excelentes características organolépticas, es utilizado, además, como cosmético por ofrecer gran suavidad en el cabello y la piel. Sin embargo, este aceite carece de reportes sobre su composición y no se conocen sus potencialidades en el campo alimentario ni farmacéutico. Lo anterior motivó el desarrollo del presente trabajo, en el cual se realizó una evaluación del aceite obtenido en el pueblo Botopasie, Surinam, donde sus pobladores usan masivamente el mismo como alimento y cosmético. La evaluación incluyó la determinación de los parámetros físico-químicos, aplicando los ensayos descritos en farmacopeas vigentes para otros aceites vírgenes y la determinación cuantitativa de los ácidos grasos (AG) presentes en el aceite, utilizando la técnica de cromatografía de gases con detección por llama (GC-FID). La técnica fue validada para tres AG (cáprico, laurico y miristico) y para los restantes (palmítico, linoleico, oleico y esteárico) se aplicó la validación desarrollada en trabajos anteriores. Los parámetros físico-químicos del aceite son comparables con aceites vírgenes reportados en la farmacopea como el de oliva y el de almendra. La técnicaGC-FIDcon el uso de patrones, permitió identificar los ácidos grasos:cáprico, láurico, mirístico, palmítico, linoleico, oleico y esteárico. La validación realizada a la técnica comprobó su fiabilidad para la determinación del ácido cáprico, láurico y mirístico y su aplicación permitió cuantificar cada AG: cáprico 2,7%, láurico 3,9%,mirístico 1,1%,palmítico 6,1%, linoleico 0,6%,oleico 7,5% y esteárico 1,8%.Los resultados obtenidos permitieron asegurar que el aceite evaluado posee gran potencialidad para su uso tanto en la industria alimenticia como cosmética, por la variedad y cantidad de AG que posee.
The oil obtained from the seeds of Attalea maripa has been used in countries that have identified this palm for its nourishing and excellent organoleptic properties, it is also used as a cosmetic for great softness to the hair and skin. However this oil lacks reports on its composition and its potentials are not known in the food and pharmaceutical field. This motivated the development of this work in which an assessment of the oil obtained in the village Botopasie, Surinam, where its inhabitants use this same oil in large quantities as food and cosmetics. The evaluation included the determination of the physical-chemical parameters, using the examples described in pharmacopoeias valid for other virgin oils and the quantitative determination of fatty acids (FAs) present in the oil using the technique of gas chromatography with detection by flame (GC-FID), validated in this work for three FAs and through the application of previously validated work for the other. The oil’s physical-chemical parameters are comparable to that of virgin oils reported in pharmacopoeia such as olive and almond. The GC-FID technique using patterns, allowed for the identificationof the following fatty acids: capric, lauric, myristic, palmitic, linoleic, oleic and stearic. The validation of the technique performed confirmed its reliability for the determination of capric, lauric and myristic acids and their application allowed for obtaining the following percentages for eachFAs: capric 2.7%, lauric 3.9%, myristic1.1%, palmitic 6.1%, linoleic0.6%, oleic and stearic with 7.5% and 1.8% respectively. The results obtained ensures safely that the oil tested in this work has great potential for use in both the food industry and cosmetics based on the variety and amount of FAs that it contains. Keywords:Attalea maripa, vegetable oil, fatty acids.
The oil obtained from the seeds of Attalea maripa has been used in countries that have identified this palm for its nourishing and excellent organoleptic properties, it is also used as a cosmetic for great softness to the hair and skin. However this oil lacks reports on its composition and its potentials are not known in the food and pharmaceutical field. This motivated the development of this work in which an assessment of the oil obtained in the village Botopasie, Surinam, where its inhabitants use this same oil in large quantities as food and cosmetics. The evaluation included the determination of the physical-chemical parameters, using the examples described in pharmacopoeias valid for other virgin oils and the quantitative determination of fatty acids (FAs) present in the oil using the technique of gas chromatography with detection by flame (GC-FID), validated in this work for three FAs and through the application of previously validated work for the other. The oil’s physical-chemical parameters are comparable to that of virgin oils reported in pharmacopoeia such as olive and almond. The GC-FID technique using patterns, allowed for the identificationof the following fatty acids: capric, lauric, myristic, palmitic, linoleic, oleic and stearic. The validation of the technique performed confirmed its reliability for the determination of capric, lauric and myristic acids and their application allowed for obtaining the following percentages for eachFAs: capric 2.7%, lauric 3.9%, myristic1.1%, palmitic 6.1%, linoleic0.6%, oleic and stearic with 7.5% and 1.8% respectively. The results obtained ensures safely that the oil tested in this work has great potential for use in both the food industry and cosmetics based on the variety and amount of FAs that it contains. Keywords:Attalea maripa, vegetable oil, fatty acids.
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Attalea maripa, Aceite Vegetal, Ácidos Grasos, Vegetable Oil, Fatty Acids